Red Cabbage

For the red cabbage, first cut the red cabbage preferably with a food processor and marinate with salt and verjus for about 1 hour.

Finely chop the onion. Heat some oil in a large pot, sauté the onion until translucent and stir in the sugar.

Deglaze with the red wine. Add the cabbage and pour some soup or water if necessary. Steam the cabbage until soft (takes about 20 minutes, depending on how thickly the cabbage was cut).

Add the cinnamon and simmer again briefly. Dust with the flour and season the red cabbage again with salt and verjus.

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